I always ate them in the forest when I was a child

you can conjure up gourmet dishes in no time at all

Die Fermentations- und Wildkräuterexpertin Syl Gervais inspiriert auf ihrem Blog zu einem nachhaltigen und grünen Lebensstil

the beechnuts are roasted in small batches by experienced oil millers before pressing

Experience the taste of the local forest

Nuss Cuvée mit Bucheckernöl Salz I always ate them inWhen we think of local nuts, we usually think first of hazelnuts and walnuts, which (still) make up the largest share of this category in terms of quantity. But a secret star has long since emerged: the beechnut. With its triangular shape, it stands out visually and its fine, woody, nutty aroma makes it particularly popular with gourmets. But hazelnuts and walnuts also have an excellent aroma and represent the domestic nut market. So what could be